Margherita Bruschetta With Roasted Tomatoes

Margherita bruschetta is a fun twist on the classic flavors of Margherita pizza. The smoky tomatoes, basil, and Italian cheese are delicious with the chewy, crusty bread – it’s a flavor and texture explosion in your mouth!

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My hubby and I love pizza! In fact, he makes homemade pizza every Sunday and loves coming up with new flavors and combinations. He’s the baker in the family. I cook. He bakes, and it works out beautifully! As much as we love all different kinds of toppings, nothing beats a classic Margherita pizza. It’s the most basic of all pizzas, but so delicious if you use fresh, quality ingredients.

Bruschetta is also one of our favorite things. I mean, what’s not to love about crusty bread topped with something delicious! I don’t know why I’ve never thought to combine these two things, but I’m glad I finally did, and I want it in my life forever.

Charring the tomatoes first really gives this an extra special layer of flavor and texture (it also makes a fabulous sauce). They still released quite a bit of juice after roasting, which really made the dish for me. When you take a bite, the juice from the tomato is released and the bread soaks it up – perfection. I expected this to happen, which is why you’ll notice I didn’t put the cheese down first. If you do, it will act like a barrier, and the juice will run off instead of soaking into the bread.

I didn’t have any garlic (GASP), but I’ll add it to the recipe. You’ll rub each piece of bread with the cut side of the garlic as soon as you take it out of the broiler. It’s amazing how much flavor you get when you do this!